Rice and chicken curry

               Photography by Faith Njugi

Rice and chicken curry is a delectable culinary pairing that has captured the hearts and palates of food enthusiasts around the world. This harmonious blend of aromatic spices, tender chicken, and fluffy rice creates a symphony of flavors and textures that leave a lasting impression.

The origins of rice and chicken curry can be traced back to the diverse culinary traditions of Asia, particularly in countries like India, Thailand, and Malaysia. Rice has been a staple in these regions for centuries, while chicken curry evolved as a result of the cultural exchange and experimentation of spices and ingredients. Over time, this dish has spread its wings globally, garnering a wide range of interpretations and adaptations.

At the heart of any great rice and chicken curry lies the exquisite balance of flavors and aromas. The base of the curry is typically created by sautéing a medley of spices such as turmeric, cumin, coriander, and chili powder. The addition of garlic, ginger, and onions enhances the depth and complexity of the sauce. The chicken is then simmered in this fragrant mixture, allowing the flavors to meld together and infuse the meat. The result is a tender, succulent chicken bathed in a luscious sauce, ready to be paired with rice.

One of the most fascinating aspects of rice and chicken curry is its adaptability to different culinary styles and preferences. In India, you will find the iconic Chicken Biryani, a layered rice and chicken dish bursting with spices and garnished with aromatic saffron and fried onions. In Thailand, the fragrant Thai Green Curry with chicken, served with steamed jasmine rice, showcases the country's unique blend of herbs and spices. 

Apart from its irresistible taste, rice and chicken curry also offers several health benefits. Chicken is an excellent source of lean protein, essential for muscle growth and repair. The combination of rice and chicken provides a balanced meal, supplying complex carbohydrates for energy, along with vitamins, minerals, and fiber.The spices used in the curry are known for their antioxidant and anti-inflammatory properties, making this dish a flavorful way to support overall well-being.

Rice and chicken curry is a gastronomic delight that has stood the test of time and geography. Whether you savor it in an Indian restaurant, a Thai street stall, or a Malaysian home, the symphony of flavors created by the combination of rice and chicken in a rich curry sauce is an experience to cherish. 

Below is the recipe;

Ingredients:

- Basmati rice

- Chicken, cut into pieces

- Vegetable oil

- Onion, finely chopped

- Cloves garlic, minced

- A piece of ginger, grated

- Curry powder

- Coriander

- Turmeric

- Coconut milk

- Tomatoes, chopped

- Salt, to taste

Instructions:

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.

Once done, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.

Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.

Push the onion, garlic, and ginger mixture to one side of the skillet and add the chicken pieces. Cook the chicken for about 5-7 minutes until browned on all sides.

In a small bowl, combine the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Mix well.

Sprinkle the spice mixture over the chicken in the skillet and stir to coat the chicken evenly with the spices. Cook for an additional 1-2 minutes to toast the spices slightly.

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

Add the chopped tomatoes to the skillet and season with salt to taste. Stir everything together, then cover the skillet and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

Once the chicken is cooked, remove the lid and let the sauce reduce and thicken slightly for a few minutes.

Serve the chicken curry over the cooked basmati rice. Garnish with fresh coriander.

Enjoy your delicious rice and chicken curry!